As you ponder how much the father figure in your life means to you and how to best show him your love, remember, “The way to a man’s heart is through his stomach.” It’s no surprise that Father’s Day is one of the biggest days of the year for restaurant sales, with 50,000,000 people dining out on this special Sunday each year. (Source: Statisticbrain.com)
A homemade meal is better than a restaurant one any day of the week, and if daddy dearest is gluten-free, it’s probably safer too. If you want to prepare a wonderful breakfast or brunch for the man in your life, this is your day… We’ve got a couple options chock full of meat, a couple to satisfy the biggest sweet tooth, and a couple of unique recipes for your adventurous Papi. Be sure to share with friends who may also need some ideas for this special occasion!
Maple Pecan “He hung me upside-down” Muffins
3/4 cup rice flour
1/3 cup potato starch
1 tsp xanthan gum (or substitute the xanthan gum)
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
6 tablespoons butter or margarine, melted
1/3 100% pure maple syrup
1/2 cup chopped pecans
1/3 cup granulated sugar
1/4 cup butter, melted
1/2 cup milk
3 eggs, beaten
1/2 teaspoon ground cinnamon
Cooking spray or oil
- Preheat oven to 400 degrees F. Coat 12 regular-size muffin cups with oil or cooking spray.
- In small bowl, mix 6 tablespoons butter, the maple syrup, and pecans. Divide mixture evenly among muffin pan wells.
- In medium bowl, sift together first six ingredients. Stir in remaining ingredients until soft dough forms. Drop dough by rounded spoonfuls into muffin tin on top of the maple mixture.
- Bake 12-14 minutes. Turn pan upside down onto serving platter and leave pan on top of muffins 3 minutes to allow syrup mixture to drizzle over them.
- Remove pan; replace any topping left in pan on muffin tops. Serve warm with Dad’s favorite style of eggs.
~ ~ ~
Pop’s Favorite Peach Pancakes
2 fresh, ripe peaches, plus more of you’d like some as topping with syrup
4 cups of your favorite gluten free flour mix
2 tsp. xanthan gum
1 tsp. aluminum-free baking powder
2 cups apple juice
1 cup peach juice
2 tbsp. sugar
2 large eggs, slightly beaten
Butter and maple syrup for topping
- Chop peaches to make about 2 cups; if you want some on top with syrup, thinly slice additional peaches.
- In a medium bowl, combine flour mix, xanthan gum, juice and eggs until just moistened. Stir in fruit.
- Heat griddle or skillet over medium heat; coat with cooking spray.
- Spoon 1/4 cup batter onto griddle.
- Cook until bubbles form on top and underside is golden brown.
- Turn pancakes; cook until golden brown.
- Top with peach slices if using, as well as butter and syrup.
For more pancake recipes by GFB, click here.
~ ~ ~
Bring Home the Bacon Quiche
Makes 8 servings
½ cup unsalted butter
2 to 4 tablespoons cold water
Some Ice Cubes
1¼ cups of your favorite GF flour mix
2 tablespoons Italian seasoning mix
1 teaspoon fine sea salt
2 tablespoons sugar
5 large eggs, well beaten
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices bacon, cooked and crumbled
1 cup cooked ground sausage
1/2 cup diced ham
2 large green onions, chopped
1/3 cup shredded parmesan cheese
2/3 cup shredded cheddar cheese
2 tablespoons fresh chopped parsley
- Cut butter into small pieces and place in the freezer for 15 minutes.
- Add some ice cubes to the water and let it get ice cold while preparing the dry ingredients. Combine the flour blend, salt, Italian seasoning, and sugar in the bowl of a food processor Igor in a bowl if you’re doing this manually). Pulse 6-7 times to combine. Add the butter pieces and pulse 7-8 times or until the mixture looks like coarse meal with a few pea size butter clumps.
- With processor running, add ice water a little at a time until the mixture just barely starts to stick together. Don’t add more water than necessary.
- Form dough into a ball and flatten into a disk with your hands; wrap the disk in plastic wrap and refrigerate for at least an hour.
- Remove dough from fridge and leave out 5 minutes before rolling.
- On a floured work surface, lay down the chilled disk and sprinkle with some more flour. Place plastic wrap on top of dough and roll the dough into a circle about 12 inches wide. Remove the plastic wrap and carefully transfer into a 9 inch pie plate. Push the dough down very gently so it lines the bottom and sides of the pie plate. If the dough splits or breaks apart just push it back together. Trim the edge of the pie crust to about ½ – ¾ inch over hang. Tuck the overhang under.
- Freeze the pie crust in the pie plate for 30 minutes or more.
- Preheat oven to 425 degrees F.
- Press a piece of foil in the bottom and up the sides of the pie crust and fill with dried beans.
- Bake until lightly browned, 10-15 minutes. Remove beans and foil; allow to cool at least 15 minutes.
- Meanwhile, cook and crumble bacon.
- Whisk together the eggs, milk, parmesan cheese, salt, and pepper in a large bowl. Sprinkle the bacon, sausage, ham, green onions, and cheese evenly on top of precooked crust. Pour the egg mixture on top.
- Bake for 20-25 minutes until the center is set and a knife comes out clean. Allow to cool slightly before serving warm.
~ ~ ~
Mega Man Breakfast Pot Pie
2 tablespoons vegetable oil
1 cup shredded Swiss cheese
1 tablespoon fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 cups cubed cooked ham
1 package (3 oz.) cream cheese, cut into small cubes
For Crescent Rolls:
3 cups super fine GF Pastry Flour (try this one)
1 1/4 teaspoons salt
1 teaspoon baking powder
2 teaspoons instant yeast
20 tablespoons unsalted butter
1 cup sour cream
- Make the crescent rolls: Cut cold butter into pats and place on a piece of parchment. Lay another piece of parchment over the top. Press with a rolling pin until butter is flat and pliable. Work the butter into the flour mixture with your fingers until the mixture is crumbly.
- Add sour cream and stir until the dough clumps together. Place dough out onto a well-floured surface, knead a few times. Divide the dough in half.
- Working each half separately, press the dough into a rough square, and then roll it into an 8″ x 10″ rectangle with rolling pin. Starting with one of the shorter (8″) ends, fold into thirds as though putting a letter in a business envelope. Roll it back out into an 8″ x 10″ rectangle. Fold it in thirds again, wrap in plastic, and place in the refrigerator to chill for at least 30 minutes (or overnight).
- Meanwhile, preheat oven to 375 degree F. Spray a 2-quart glass baking dish with cooking spray. Spread potatoes in casserole dish, drizzle with 1 tablespoon of oil and bake about 20 minutes; remove from oven and sprinkle potatoes with Swiss cheese.
- Warm 1 tablespoon of oil in skillet on medium heat.
- In a bowl, beat eggs. Stir in basil, salt, pepper and ham. Pour into skillet; cook and stir over medium heat until partially cooked. Stir in cream cheese; cook and stir until eggs are fully cooked. Spread egg mixture on cheesed potatoes.
- Roll one half of dough out to 8”x 10” and cut into eight right triangles. (Save other half for another meal.) Starting at short side of each triangle, roll up about halfway, leaving the point loose from the roll. Arrange crescent rolls over egg mixture with tips pointing toward the center.
- Bake 20-25 minutes or until crescent dough is golden brown, and serve hot.
~ ~ ~
Ham It Up Crêpes
Makes 6 servings.
1 3/4 cups 2% milk
1/4 cup unsalted butter, melted
4 large eggs
1/2 teaspoon salt
1 1/2 cups rice flour, or all-purpose GF flour mix
3 cups ham, shredded and warmed
1 Granny Smith apple, halved, cored and very thinly sliced
2 tablespoons finely chopped green onion
1 tablespoon unsalted butter
1 tablespoon all-purpose gluten free flour
1 cup 2% milk
2 teaspoons Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup white cheddar cheese, shredded
- For Crêpes: Pour the milk, butter, eggs and salt in a blender. Mix until combined. Add flour; Mix for about 20 seconds or until smooth. Let stand for 10 minutes.
- Heat a nonstick skillet over medium heat. Coat very well with nonstick cooking spray. Pour 1/4 cup batter into the pan, swirl to completely cover the bottom of the pan. Cook for 1 minute or until crêpe edges begins to curl. Gently flip and cook for an additional 30 seconds or until set. Transfer to a plate. Repeat with additional cooking spray and remaining batter. Layer cooked crêpes between pieces of parchment paper to avoid sticking.
- Make Cheese Sauce: Melt the butter in a saucepan set over medium heat. Stir in the flour until well coated. Cook, stirring constantly, for 2 minutes or until pale and smooth. Whisk in the milk, a little at a time, until smooth; stir in the mustard, salt, and pepper. Cook, stirring constantly, for 5 minutes or until thickened. Remove from heat. Stir in the cheese until melted and smooth.
- Warm ham and thinly slice apples.
- Lay a crêpe flat on a plate. Arrange a few slices of apple on the crêpe; top with shredded ham. Fold the crêpe in half to cover the filling. Spoon warm cheese sauce over each serving and sprinkle with green onions.
~ ~ ~
Smoky Jalapeno Bacon Papa-overs
1 1/2 cups gluten free pastry flour mix
1/8 teaspoon salt
3 eggs at room temperature, beaten
1 1/2 cups whole milk
2 tablespoons unsalted butter
6 ounces smoked Gouda cheese, grated
1/2 teaspoon garlic powder
1/2 cup finely diced jalapenos (about 3 jalapenos, seeded)
6 slices bacon, cooked and chopped
Salt and pepper, to taste
- Preheat your oven to 400 degrees F. Grease well a 6-cup popover pan (or a standard 12-cup muffin tin with very deep wells) with unsalted butter; set aside.
- In a medium bowl, whisk together the flour blend, garlic powder, and salt; Toss cheese in flour mixture and set aside.
- In a large, heat-safe bowl, place the beaten eggs, and set the bowl near the stove top. In a small, heavy-bottom saucepan over medium heat, place the milk and butter. Whisk until the milk begins to simmer and the butter has melted. Remove from the heat and drizzle the hot milk mixture into the beaten eggs very slowly, whisking all the while.
- Add chopped jalapeño and bacon to the flour mixture, and mix to combine. Add flour mixture to the egg and milk mixture, and stir until well combined. The batter should be thick but pourable.
- Place the prepared popover pan in the hot oven for 3 minutes. Remove the hot pan from the oven and quickly, divide the popover batter evenly among the prepared wells of the popover pan (or muffin tin). Return the pan to the oven and bake for 20 minutes.
- Reduce the heat in the oven to 300°F and continue to bake for 10 minutes until the popovers are very puffy and golden brown. Remove from the oven and allow to cool in the pan for 5 minutes before removing; Serving warm with some more bacon and or fresh fruit of your Dad’s choice.